The chicken goes into the pan first, coated in cilantro and oil, so the herb cooks into the meat and becomes part of its flavor rather than a garnish. Bell pepper and onion follow, softening slightly in the same pan and picking up whatever the chicken left behind. The cream sauce is built, again in the same pan, then the chicken and vegetables go back in and everything finishes together. The pasta cooks on its own and meets the sauce at the end.
The result is a cream-based pasta that is comforting without being heavy, and brighter than a standard cream dish because the cilantro worked its way into every component rather than sitting on the surface. Two servings and a dinner that is reliable enough to make on a weeknight without thinking too hard about it.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast
- Cilantro – used to marinade the chicken and add flavor.
- Red bell pepper – any other color will work as well.
- Onion – any type of mild onion will do.
- Garlic
- Jalapeno pepper – this one is optional. I like to use a half one that I add during the preparation and take out as soon as I am mixing the various parts together.
- Cream
- Gouda cheese – pick a cheese that melts well, but is not strong in flavor. The function of the cheese in this recipe is to bind the sauce, and add a feeling of comfort without adding too much flavor.
- Linguine pasta
Below is a short video regarding the preparation of this recipe.
How to Make Creamy Linguine with Cilantro Chicken
There are 4 stages involved in making this pasta dish: 1. marinade, 2. saute, 3. make sauce and cook pasta and 4. mix and enjoy.
Step 1 – Marinate the chicken; it is not a traditional marinade, but it does help the chicken to soak up some of the flavors. The marinade consists of olive oil, chopped cilantro and salt and pepper. Marinade the chicken at least for a couple of hours or longer; I usually soak the chicken overnight. This recipe has the nick name ‘soak the chicken’ in my house, it seems clear why.
Step 2 – Saute the vegetables; the red bell pepper, the onion, half of a Jalapeno pepper and a clove of garlic or garlic paste. Don’t saute them longer than necessary. The pepper should still be crunchy. When the veggies are done, keep them warm.
Now is a good time to start cooking the pasta as well, so the sauce and the pasta will be ready as the same time.
Step 3 – Saute the marinated chicken. No need to add oil, the marinade contains enough. Saute the chicken until it is done. This is done fast on high heat. Remove the chicken from the pan and keep warm.
Step 4 – Add the cream to the skillet, yes, you’re still working with that same skillet. You deglaze the fond by adding a small amount the cream and scraping the bottom of the pan. This is where some of the flavor is hiding.
Add the grated cheese and stir to melt.
Step 5 – Combine all mixture into the skillet. Start with discarding the Jalapeno pepper half (if used) and then gently mix the vegetables, chicken and pasta with the sauce.
- Taste, add some salt and pepper if needed. If you like add nutmeg and serve this delicious Creamy Linguine with Cilantro Chicken.
Alternatives and Substitutes
- Chicken – chicken breasts, rotisserie chicken, chicken thighs.
- Bell pepper – any color will do.
- Onion – any type of mild onion can work. Yellow, sweet or white.
- Garlic – or garlic paste.
- Cream – whipping cream or a mix of half & half and whipping cream. Don’t cook the sauce if you use half&half, it has a tendency to curdle.
- Cheese – use mild Gouda cheese, mild cheddar cheese, Monterey Jack cheese, Havarti cheese.
- Linguine pasta – or any type of shape/form you prefer.
Other Chicken Pastas to Try:
Creamy Linguine with Cilantro Chicken
Pin Recipe FacebookIngredients
- 8 ounces chicken breast without skin
- 1 tablespoon olive oil
- 1 bundle cilantro, finely chopped
- 1/4 onion
- 1 red bell pepper
- 1 garlic (NOTE 1), minced
- 1/2 cup whipping cream (NOTE 2)
- 1/2 jalapeno pepper, optional
- 3 ounces linguine pasta
- 4 ounces Gouda cheese (NOTE 3)
- salt and pepper
- nutmeg, optional
Instructions
- Cut the chicken in strips and wash the cilantro and chop it. Transfer the chicken to a bowl and add chopped cilantro, together with 1 tablespoon of olive oil, salt and pepper. Mix and refrigerate for a couple of hours or even overnight.
- Chop the onion and the bell pepper in similar shape, mince the garlic and half the jalapeno pepper.
- Heat 1 tablespoon of oil in a skillet and add the onion, bell pepper, garlic and half the jalapeno pepper; saute until just tender. Transfer vegetables to a bowl and keep warm.
- Add chicken to skillet and saute over high heat until cooked through. Add chicken to bowl of vegetables and keep warm.
- Cook pasta according to directions on the packaging until al dente and drain.
- Add cream to the skillet and deglaze the fond by stirring and scraping the bottom of the pan. Simmer for a few minutes. Add the grated cheese and allow the cheese to melt.
- Add chicken/vegetables mixture to skillet. Discard Jalapeno pepper half and add pasta to skillet. Toss to coat pasta with sauce.
- Add salt and pepper to taste and nutmeg if you prefer.
- Serve and enjoy!
Notes
- Use garlic paste instead of fresh garlic.
- Use whipping cream or a combination of half & half and whipping cream. Half & half can curdle, so do not boil.
- Use mild Gouda cheese, mild cheddar cheese, Havarti cheese, Fontina cheese or Monterey Jack cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.